Pan tricolor Japanese style

Photo Courtesy of MisRecetasFavoritos2.blogspot.com

My favorite recipes: Pan tricolor Japanese style

Ingredients:
(For a loaf of bread of 650 grams. Approx.)

350 grs. bread flour
6 oz. instant dry yeast
15 grs. sugar
6 oz. salt
20 grs. corn syrup (can substitute with honey)
15 grs. butter
1 / 2 egg (about 25 oz.)
75 grs. cream milk or cream
170 grs. milk

You also need:
8 oz. matcha tea
8 oz. cocoa powder
4 teaspoons water

(For a more intense color, feel free to add one or two more grams of cocoa powder or matcha).

Optional: Approx. 3 tablespoons cream or some Nutella chocolate spread.


Preparation:

1. In the mixer, place all ingredients except butter, and knead first at low speed for 3 minutes, then add the butter and knead on medium speed for approx. 8 minutes, until dough is well elastic and shiny.

2. Meanwhile, two small containers, place in a matcha tea with two teaspoons of water and mix until smooth. Do the same with the cocoa and two teaspoons of water.

3.Place the dough on the table, divide it into three equal-sized portions (I recommend using the scale). A party add matcha tea paste, and knead well until dough is all one color. Do the same with another part of the mass and cocoa paste.

4. Bolear the three pieces of dough, place in three greased container, cover and let rise 45 minutes to 1 hour.

5. Each serving bowling again to remove the air from the dough and let rest on the table for 15 minutes.

6. With hands, lightly flatten the dough ball white, with the knee help to make a rectangle with a 1 / 2 'thick approx. Set aside. Proceed to do the same with the mass of matcha tea, and then the cocoa. (Note: Measure the length of the mold, which narrowed part of its mass is slightly smaller than the mold to enter without problems.)

7. Place rectangles on each other, first the white mass, then of matcha and finally the cocoa. (Alternatively, place a thin layer of Nutella or a layer of chocolate paste on the cocoa mass).

8. Make sure the dough has a good rectangular shape, (mine in the photo look square, but when I tried to lengthen rolling a little bit more with the hand) and proceed to roll up like roly-poly.

9. Pinch the edges to seal well and not open underneath. (Pinching the sides is optional, either way is fine. But if you put some Nutella or chocolate cream, be sure to seal them to get out the chocolate).

10. Place in pan, and let the dough rise until 80-90% fill the mold, approx. 45 minutes.

11. Carry a preheated oven at 180 C for 45 to 50 minutes approx. Make sure the sides are golden. Turn the pan in the oven for 40 minutes, to brown evenly. (If the top browns too quickly, place a foil just reaches the desired color for the rest of cooking.)

12. Unmold and cool on a wire rack.

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Many thanks to MisRecetasFavoritos!